Chicken Souvlaki

Ingredients

• 500 g Chicken Thigh
• 4.333333333333333 tbsp Olive Oil
• 2 pcs Lemon
• 4 pcs Garlic
• 2 tsp Dried Oregano
• 1.75 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 250 g Greek Yogurt
• 1 pcs Cucumber
• 3 tbsp Dill
• 2 pcs Pita Bread
• 40 g Feta Cheese

Method

1. Pat {chicken_thigh} dry so it chars instead of steaming, then toss with {olive_oil}, {lemon}, {garlic}, {dried_oregano}, {kosher_salt}, and {black_pepper}. Marinate chilled until the meat is fragrant and lightly glossy.
2. Grate and squeeze {cucumber} very dry so the sauce stays thick, then fold with {greek_yogurt}, {garlic}, {dill}, {olive_oil}, {lemon}, and a pinch of {kosher_salt}. Chill until cool and lively.
3. Thread the marinated {chicken_thigh} onto skewers with a little space between pieces so the heat can circulate and brown the edges evenly.
4. Heat a grill pan or outdoor grill over high heat. Grill the skewered {chicken_thigh} without crowding, turning every few minutes, until deeply charred in spots and an instant-read thermometer reaches 74C at the thickest part.
5. Warm {pita_bread} on the grill pan over medium heat until soft, lightly blistered, and flexible enough to fold without cracking.
6. Rest the grilled {chicken_thigh} briefly so the juices settle and the meat stays succulent, then brush with any juices left on the platter and finish with a squeeze of {lemon}.
7. Serve the rested {chicken_thigh} with warm {pita_bread} and chilled {greek_yogurt}. Drizzle with a little {olive_oil}, scatter {dill}, and crumble over {feta_cheese} if using for a bright, salty finish.